Saturday, 20 September 2014

Thai Sauce Baked Fish is an easy baked fish recipe and quick
prepare. This Food recipe has all the taste of a gourmet dish. This origin Thai
Food made from the fresh or frozen fillets (can be subtitute with another
"white" fish, such as halibut, cod, or snapper, as you desired)
The origin Thai Recipe wrap the fish fillet with banana leaves to get an
authentic Asia taste when baked . But instead of using banana leaves you can
make subtitute with a tin foil or a parchment paper.
Make this special Thai Cuisine at home for your lovely family as daily dish for
dinner or lunch cause it's an easy fish recipe that is simply delicious.

Rinse fish fillets and pat dry.
Drizzle a little lime juice over each fillet, then sprinkle with salt.

Place the first fillet in the middle of a sheet of tin foil / parchment paper /
banana leaf.
Fold over the ends of the sheet, then the sides.

Place seam-side down in a baking pan or dish.
Note: Make sure the dish has sides, as some juice might escape.

Bake at 350 degrees for 15 minutes.

While the fish is baking, prepare the sauce.
Put all sauce ingredients in a sauce pan, stirring well.
Bring to a soft boil.
Reduce heat to medium-low, simmering till lemongrass has softened (about 5 minutes).
Turn the heat to low
Taste if necessary to get This sauce strong and tangy ( a balance between sweet
and sour, with a hit of spice chilli and garlic)
tips :
If the sauce is too salty for your taste, add a squeeze of lime juice. If it's
too sour, add a little more brown sugar. If not salty enough, add a little more
fish sauce.
Cover the sauce to keep it warm.
After 15 minutes, open one of the fish "packets".
Insert a fork into the center of the fillet and gently pull apart.
If the inner flesh is still translucent, return the fish to the oven for 5 more
minutes.
If it's opaque and comes apart easily, the fish is done.
If you've used banana leaves, serve the fish right in the packet
(just drain out the juices beforehand),
placing the packet on a serving plate.
Otherwise, remove the fillets from the foil/paper, and place on plates with the
sauce either drizzled over the top, or on the side.
Add a sprinkling of fresh coriander and basil leaves, and serve with plenty of
Thai jasmine rice.